Submitted by: Sugar | Date Added: 18 Oct 2009
Listed in: Pulses and Soya / Chickpeas

2 (15 ounce) cans chickpeas, drained and rinsed (garbanzo beans)
3 large eggs (make it vegan ( skip it)
1/2 teaspoon sea salt
1/3 cup chopped fresh cilantro
1 small red onion, chopped
1 tablespoon crushed garlic
1/4 cup grated parmesan cheese
1 tablespoon ground black pepper
2 tablespoons cumin
4 slices whole wheat bread, toasted, cooled and processed into bread crumbs
1/2 cup of chopped pistachio nutmeats (optional)

Toast the 4 slices of bread. In a large bowl, put the onion, cilantro and pistachio and toss together.

In a food processor, process the chick peas, eggs, salt, pepper, crushed garlic, cumin and parmesan cheese until it forms a thick but chunky paste (like a slightly chunky hummus).
Place the processed chick pea paste in the bowl with the onions and cilantro and mix together until evenly distributed.

Process the bread until you have coarse bread crumbs. Mix the bread crumbs with the chick pea paste and distribute evenly.

Let the mixture sit for a few minutes and then form patties from the mix (use 3/4 of a cup of mix for each pattie).

Bake under the broiler on low on a parchment lined baking sheet until golden brown, and then flip them over to brown the other side OR cook them on the skillet at low-medium heat until both sides are golden brown.

Serve on whole wheat buns with some curry yogurt sauce, alfalfa sprouts, a tomato slice and some crushed avocado.

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